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Mushrooms and Pumpkin Risotto Recipe


The mushrooms and Pumpkin Risotto recipe is a delicious, luscious, and autumn dish that will bring a little color to your table. Great if prepared for a tasty lunch with friends or as a taster for an informal dinner.


Mushrooms_and_Pumpkin_Risotto.jpg

PREP: 15 min

INACTIVE TIME: -

COOK: 40 min

DIFFICULTY: intermediate

SERVES: 4-6


INGREDIENTS


2 - cups risotto rice

2 - cups yellow pumpkin, diced

2 - cups mushrooms, chopped

1 - onion, thickly chopped

2 - garlic cloves

1/2 - cup extra virgin olive oil

3 1/2 - cups chicken stock

2 - tablespoons rosemary, minced

- salt and pepper to taste


DIRECTIONS


Brown the chopped onion in an oiled pan( over medium heat) for 3 minutes, add mushrooms and saute for 2 minutes. At last add the rice and stir in well. After 2 minutes pour ½ cup stock and cook until the liquid has been absorbed. Add the chopped pumpkin( which has been earlier boiled in the hot boiling chicken stock with the garlic clove and the rosemary inside) and pour ½ cup boiling stock. Continue to simmer until all the stock finishes and the rice is tender, for about 20 minutes. Season with salt and pepper. Remove from fire, cover and let rest for 5 minutes. Serve warm.


Tags
Mushrooms and Pumpkin Risotto